1 lb. orange roughy fillets, cut into 1-inch strips
1/3 cup dry bread crumbs
2 Tbls. lemon-pepper seasoning
1 egg, lightly beaten
1 t. water
4 (8-inch) whole wheat tortillas
1 c. coleslaw mix
1 medium tomato, diced
1 c. reduced-fat Mexican cheese blend, shredded
1 avocado, diced
1-2 Tbls. minced fresh cilantro
1 lime, wedged into slices
1/4 c. low-fat plain yogurt
1/4 c. low-fat mayonnaise (with olive oil)
1/2 t. honey
cumin, to taste
1 Tbls. lime juice
2 t. milk
In a small bowl, combine the mayonnaise, yogurt, lime juice, cumin, honey and milk; cover and refrigerate until serving.
In a shallow bowl, combine bread crumbs and lemon-pepper. In another shallow bowl, combine egg and water. Dip fish in egg mixture then roll in crumbs.
In a large nonstick skillet, add a little canola oil and cook fish over medium-high heat for 3-4 minutes on each side or until it flakes easily with a fork. Remove to a plate lined with paper towel to absorb the grease.
Spoon fish onto tortillas; top with coleslaw mix, tomatoes, avocado, cheese and cilantro. Drizzle with sauce and a lime wedge.